EN-HANCE

EN-HANCE® - Oxidation Control

As food manufacturers aim to control the oxidation process to increase product shelf life, they also aim to find an ingredient supplier who will create effective solutions and provide continuous outstanding service. As industry experts in antioxidants for food, Kemin understands the science needed to supply ingredient solutions that keep food products fresher longer. A dish of cooking oil

Here at Kemin, we keep food delicious by controlling the oxidation process with EN-HANCE.

EN-HANCE synthetic antioxidants for food are synergistic blends formulated with time tested active ingredients. Our EN-HANCE portfolio includes individual and ingredient blends of Butylated Hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT), Tertiary-Butylhydroquinone (TBHQ), Ascorbyl Palmitate and Propyl Gallate. At maximum performance, they protect foods from oxidation which robs food products’ natural flavor, color, and aroma even when solubility, heat, and stability are an issue. Typical applications include:

  • Bakery Mixes
  • Cereals
  • Cookeis
  • Frying Oils
  • Lard
  • Meat Products
  • Nuts
  • Potato Chips
  • Sausages
  • Spices

EN-HANCE formulations are available in economical, easy to use, liquid forms, as well as dry and oil-soluble formulations. Liquid blends offer operational ease and uniform dispersion throughout oil-based products, unlike typical dry products, resulting in consistent product performance. EN-HANCE antioxidants are the ideal option for cost-conscious customers who want time-tested, cost-effective ingredients to improve the stability of their food products. EN-HANCE allows you to protect your product from oxidation with low inclusion levels and no sensory impact.


Innovation with EN-HANCE

Technical Download: Efficacy of EN-HANCE Antioxidants in Vegetable Oils

Today, food manufacturers use unsaturated vegetable oils in their product formulations. However, unsaturated vegetable oils are typically more prone to oxidative instability, causing both flavor and color of the oil and final product to become affected. To overcome this challenge, manufacturers and processors use antioxidants for shelf life in food to delay the onset of oxidation and in turn, increase the shelf life of their products. In this study, various formulations of BHA, BHT, TBHQ and propyl gallate were tested to determine their individual level of effectiveness as well as to determine which combination was more effective than the others. It was concluded that each formulation of the antioxidants used was effective in delaying oxidation, when compared to an untreated control. Furthermore, formulations containing TBHQ presented the highest level of efficacy compared to the other options, showing TBHQ formulations provided the best oxidative stability without impacting flavor or color of the product.

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